Curried Cabbage And Chickpea Pasta

This dish was one I created when I didn’t have much in the fridge and pantry but wanted to make something simple and tasty. This is also a great leftovers meal for work. There are so many variations that you can do of this dish. I like to play around with the spices that I use. Most of the time I do leave out the mustard seeds, but they look really pretty in the dish so I used them today. They are slightly bitter so just keep that in mind. You don’t need to add them as they’re completely optional.

The other thing about this dish is that some people may not like how much fat is in it. The oil and coconut milk make it quite creamy and oily. You can also add a little savoury yeast flakes if you want it more creamy but I think that it may not work that well with all these spices. I’m yet to try it, so if you do, let me know!

If you’re on a tight budget and don’t want to do the coconut milk and chickpeas, you can also just sauté the cabbage in some herbs and spices on oil and garlic and let it cook down until its really soft and then add the pasta. Make sure that it’s not too dry and under seasoned. I sometimes make this as a lazy meal without the extra bits.

Another version that actually inspired me for this dish was sauerkraut with pasta that I ate a lot growing up. Just a simple peasant dish but it’s actually pretty amazing. My dad makes the best one! If anyone is interested in that recipe as well, let me know in the comments below and I will get it from him 🙂

In the meantime, enjoy this version of my curried cabbage and chickpea pasta!

Oh you guys, thanks for everything you’re doing! Yes I would like the other recipe … Also, Sundays are always more enjoyable because of you. Also I think you’ve finally convinced me to watch Earthlings so I can make that final step! Lots of love. Hope you had/are having an awesome weekend